Apple Coffee Cake

Name: Apple Coffee Cake
Prep time: 10 min
Cook time: 40 min
Total time: 80 min
Yield: 20 servings
Ingredients: 5 cups tart, cored, peeled and chopped Apple (Granny Smith); 1 cup Sugars; 1 cup Raisins (Dark); 1/2 cup, chopped Pecans; 1/4 cup Soybean Oil; 2 teaspoons Vanilla extract; 1 large, beaten Egg (Whole, Raw); 2 1/2 cups sifted Wheat Flour (All-Purpose, Enriched); 1 1/2 teaspoons Baking soda; 2 teaspoons Ground cinnamon

A 13x9 apple, raisin and pecan coffee cake — about 180 calories a piece.

180kcal per serving

2.5gprotein

31.6gcarbs

5.1gfat

99 mgsodium

Sodium is calculated without salt added to taste.

Per 1 serving of 20 — 1 piece of 20, about 3 1/2 x 2 1/2 inches. Estimated; may vary.

Prep10 min

Cook40 min

Total80 min

Makes20 servings

DifficultyEasy

A one-bowl apple cake with raisins and pecans, baked flat in a 13×9 pan and cut into twenty pieces. One piece is about 180 calories with 2.5 g protein and 1.6 g fibre, and five cups of chopped apple do most of the work that butter usually does.

The half-hour rest matters. Apples, sugar, raisins and pecans sit together before the flour goes in, and in that time the sugar pulls juice out of the fruit. That juice is the liquid in this batter — there is no milk — so skipping the rest leaves you with dry crumbs and a stiff mix.

It is a good Christmas-morning bake because it is finished the night before: cooled and covered, it stays moist for two days and cuts more cleanly cold. Twenty pieces feed a full table, and the pan travels to a potluck without any icing to smudge.

Ingredients

Amounts below make 20 servings, one serving is 1 piece of 20, about 3 1/2 x 2 1/2 inches.

Apple (Granny Smith)5 cups tart, cored, peeled and chopped (625 g)
Sugars1 cup (200 g)
Raisins (Dark)1 cup (145 g)
Pecans1/2 cup, chopped (55 g)
Soybean Oil1/4 cup (54 g)
Vanilla extract2 teaspoons
Egg (Whole, Raw)1 large, beaten
Wheat Flour (All-Purpose, Enriched)2 1/2 cups sifted (288 g)
Baking soda1 1/2 teaspoons (6.9 g)
Ground cinnamon2 teaspoons

Cook’s tips

Do not skip the 30-minute stand — the juice the apples release is the only liquid in this batter.
Stir the flour in just until it disappears. Beating it smooth develops gluten and makes the cake tough.
Store cooled cake covered at room temperature for two days, or refrigerate up to five days and warm pieces before serving.
Contains: eggs (1 egg), wheat (all-purpose flour), tree nuts (pecans).
For a nut-free version leave the pecans out and add another 1/2 cup of chopped apple. To bake it egg-free, replace the egg with 1/4 cup unsweetened applesauce.

Method

Wash your hands and all surfaces before you start.
Preheat the oven to 350°F and lightly oil a 13x9x2-inch pan.
Core, peel and chop the apples. Mix them with the sugar, raisins and pecans and let stand 30 minutes.
Stir the oil, vanilla and beaten egg into the apple mixture.
Sift the flour, baking soda and cinnamon together and stir in about a third at a time, just until moistened.
Spread the batter in the pan and bake 35 to 40 minutes, until a toothpick in the centre comes out clean.
Cool slightly, then cut into 20 pieces.

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